Increasingly rare on Mexican tables, the capirotada is the quintessential dessert of the Lenten season in the country, not only because of its variety of flavors and textures, but because it evokes ...

1/2 cup Mexican queso blanco, shredded or thinly sliced Cook’s notes: Piloncillo is a Mexican dark brown sugar with a high molasses content. 1. In a large saucepan, boil water with the next four ...

HARLINGEN, Texas (ValleyCentral) — During Lent and Good Friday, the traditional Mexican dessert capirotada is often served at restaurants across the Rio Grande Valley. The dessert is described as a ...

This week in Omnivorous, I took a Cuaresma cruise, checking out some of the more unusual meatless and near-meatless Lenten specialties that show up in Mexican restaurants this time of year. One ...

More than any other dish, capirotada is a dessert identified as the most traditional of Mexican cuisine during the Lent season. Many Hispanics have memories of their grandmothers or mothers preparing ...

The title of Arizona poet laureate Alberto Álvaro Ríos’ memoir is “Capirotada,” the name of the anything-goes bread pudding from Mexico that typically shows up on menus around Los Angeles during Lent.

All Things We're Cooking is a series featuring family recipes from you, our readers and listeners, and the special stories behind them. We'll continue to share more of your kitchen gems throughout the ...

When we think of spring we think of flowers peeking out from the thawed earth, store shelves lined with jelly beans and gooey Cadbury eggs, and all those amazing spring desserts. While our favorites ...